INGREDIENTS
1 1/2 lbs
pork shoulder
1 serving
kosher salt
1 serving
black pepper
1/2 c
brown sugar
2 tbsps
red curry paste
1 c
coconut milk
4 cloves
garlic
1 piece
ginger
1
onion
2 cs
low sodium chicken broth
1 serving
vegetable oil
16
corn tortillas
1/4 c
sour cream
1/4 c
pickled jalapenos
2 tbsps
radishes
2 tbsps
green onions